Thai Beef Salad in Crispy Young Cos Lettuce

Cook Time 15 mins

Servings 5

Ingredients

Hot and sour dressing

1 red shallot, finely diced

1 clove of garlic, finely diced

⅓ long red chilli, finely sliced

½ tbsp oyster sauce

½ tbsp tamarind pulp

¼ tsp fish sauce

20ml ginger juice (see note)

35ml soy sauce

25ml lime juice

100ml vegetable oil

1 tsp caster sugar

Note:  To make ginger juice, grate ginger on a fine grater and press. Pass the juices through a fine sieve.

Salad

3 whole bunches of baby cos lettuce

180g beef fillet

1 bird’s eye chilli, de-seeded & julienned

1 medium shallot, finely sliced

½ stick lemongrass, finely sliced (use only soft centre part of the lemongrass)

1 kaffir lime leaf, finely sliced

1 small handful of mint and coriander, torn roughly

1 knob young ginger, julienned and blanched

Garnish

½ tsp ginger, blanched and sliced

1 tsp chopped fresh mint

1 tsp chopped fresh coriander

100g jasmine rice

150g roasted peanuts

Method

Hot and Sour Dressing

Mix all ingredients together in a large bowl and set aside.

Salad

Place the beef in the hot and sour dressing to marinate for a minute, but no longer. Drain.

Garnish

Mix garnish ingredients together in a bowl and sprinkle over dish.